Know What the Inspector Knows
A free, self-paced course on how SNHD inspections really work. Short illustrated stories, plain-language lessons, and quick self-checks you can finish on a phone between rushes.
- Free, no sign-up
- All 8 modules live
- About 15 minutes each
- Printable companions
Why I'm giving this away
I'm a former health inspector. For years I was the person with the clipboard, and the longer I did that job, the more one thing bothered me: most violations are not carelessness. They happen because nobody ever sat down and explained the system to the people living under it. This course is me sitting down and explaining it. Free, no sign-up, no catch.
It's for owners who dread inspection day, managers who want to run the kitchen with confidence, and crew who want the why behind the rules. Every module is one short illustrated story, a plain-words lesson, a three-question self-check, and a printable for the wall.
The course is complete: all eight modules are live, each about 15 minutes, start to finish in an afternoon of breaks. They build front to back, from the knock on the door in module 1 to re-inspection day in module 8, where your completion certificate waits.
The modules
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Live now
How the Inspection Really Works
Who shows up, how the demerit math decides your grade, and why the inspector writes what they write.
Start module 1 -
Live now
Cold Holding and the 41 Degree Rule
The 41°F rule, why cold holding is the violation SNHD cites most, and the one habit that fixes it.
Start module 2 -
Live now
Cooling Done Right
Two stages, six hours total, and why a full pan in the walk-in almost never makes it.
Start module 3 -
Live now
Handwashing
When the rule says wash, what inspectors watch for, and how to make the habit stick on a busy line.
Start module 4 -
Live now
Cross-Contamination and Storage Order
Why raw chicken lives on the bottom shelf, and the storage order for everything above it.
Start module 5 -
Live now
Date Marking and Labels
What the label has to say, and the clock that starts the moment you prep or open the food.
Start module 6 -
Live now
The Paperwork: Logs, CFPM, Handler Cards
The documents the inspector asks about in the first five minutes, and how to keep them ready.
Start module 7 -
Live now
Re-Inspection Day
The 15-business-day clock, the 10-demerit bar with no repeats, and how to walk in ready.
Start module 8
How each module works
First the story: a short animated walk-through of one real situation, the kind I saw every week in my inspection years, told scene by scene. Then the lesson underneath explains the why in plain words, a three-question self-check lets you prove it to yourself, and a printable companion puts the habit on the wall where your crew can see it.
Let's make your food safety program stronger, simpler, and more effective.
Free, no pressure, at your restaurant. If you don't need help, I'll tell you.